Carrot Carrot Cake: The BEST Easy Recipe EVER!

Carrot carrot cake is a recipe that immediately transports me back to my grandmother’s kitchen. The sweet aroma of warm spices, the sight of grated carrots tumbling into a mixing bowl it’s a sensory memory I cherish. This isn’t just any cake; it’s a slice of home, a taste of comfort, and a reminder that the simplest ingredients can create something truly extraordinary. I hope you enjoy this special carrot carrot cake recipe as much as I do!

I’ve spent years perfecting this carrot carrot cake recipe, taking inspiration from my grandmother’s classic version and adding a pinch of my own creativity. It is a simple recipe, but it is the perfect balance of flavorful spices that create a beautiful and delicious cake.

Why You Will Love This carrot carrot cake Recipe

This carrot carrot cake recipe is pure comfort food. It’s moist, flavorful, and packed with heartwarming spices like cinnamon and nutmeg. Forget complicated baking techniques because this recipe is incredibly easy to follow, even for beginner bakers. Plus, everyone loves a good carrot cake!

What makes this recipe special? It’s all about the perfect balance of flavors and textures. The sweetness of the carrots, the warmth of the spices, and the tang of the cream cheese frosting all come together in perfect harmony. And honestly, the aroma that fills your kitchen while it bakes is reason enough to make it!

My friends and family always rave about this cake. I’ve served it at countless birthdays, potlucks, and holiday gatherings. It’s truly a crowd pleaser, and I’m so excited to share it with you.

Ingredients Needed for This carrot carrot cake Recipe

For the Cake:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make This carrot carrot cake Recipe

1. 1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. 2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. 3. In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat until well combined.
4. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
5. 5. Stir in the grated carrots and nuts (if using).
6. 6. Pour the batter into the prepared baking pan and spread evenly.
7. 7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. 8. Let the cake cool completely in the pan before frosting.
9. 9. While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy.
10. 10. Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.
11. 11. Once the cake is completely cooled, frost it with the cream cheese frosting.
12. 12. Cut, serve, and enjoy your delicious carrot cake! You may also enjoy this spin on a classic, a Gluten Free Carrot Cake 2!

How to Serve This carrot carrot cake Recipe

This carrot carrot cake is delicious served on its own, but here are a few ideas to elevate the experience:

• Garnish with chopped walnuts or pecans for a crunchy topping.
• Drizzle with caramel sauce for an extra touch of sweetness.
• Serve with a scoop of vanilla ice cream for a decadent dessert.
• Pair with a warm cup of coffee or tea.
• For a festive touch, decorate with candied carrots or edible flowers.

How to Store This carrot carrot cake Recipe

• Refrigeration: Store leftover carrot carrot cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw completely in the refrigerator before serving.
• Reheating: If you prefer a warm slice of cake, microwave it for a few seconds until heated through. The best approach is a gently warmed slice.

Tips to Make This carrot carrot cake Recipe

• Ingredient swaps: If you don’t have walnuts or pecans, you can use raisins or shredded coconut.
• Success tips: Don’t overmix the batter, as this can result in a tough cake. Make sure the cream cheese and butter are softened before making the frosting to ensure a smooth consistency.
• Common mistakes to avoid: Overbaking the cake will make it dry. Use a wooden skewer to check for doneness. The skewer should come out clean when inserted into the center of the cake.
• Pro tips for best results: Grate the carrots finely for a more even texture in the cake. Toast the nuts before adding them to the batter for enhanced flavor.

Helpful Notes for This carrot carrot cake Recipe

• Using freshly grated carrots makes a big difference in the flavor and moisture of the cake. Pre shredded carrots are often dry.
• Feel free to adjust the amount of spices to your liking. If you prefer a stronger cinnamon flavor, add a bit more.
• For a richer flavor, use brown sugar instead of granulated sugar. You may also add a glaze to complement the lovely cinnamon flavor, similar to this Gluten Free Carrot Cake 3 recipe.
• Try adding a pinch of ground ginger for an extra layer of warmth and spice.

Variation of This carrot carrot cake Recipe

• Seasonal twists: Add pumpkin puree and pumpkin pie spice for a fall-inspired carrot cake.
• Optional versions: Try making carrot cake cupcakes instead of a full cake.
• Creative modifications: Add pineapple or coconut flakes to the batter for a tropical twist. If you enjoy a gluten free version, be sure to check out Gluten Free Carrot Cake 4.

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